Grilled Steak and Mixed Peppers

Directions

1. 1.

   Season steaks on all sides with 2 tsp. kosher salt and 2 tsp. pepper. Let sit at room temperature 1 hour.

2. 2.

   Prepare a grill for medium-high heat; oil grate. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°F, 6–8 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.

3. 3.

   Meanwhile, grill sweet peppers, turning often, until lightly charred and softened, about 5 minutes. Transfer to a platter and cover with foil. Grill shishitos, turning often, until lightly charred and softened, about 3 minutes. Transfer to platter with sweet peppers and cover with foil. Let rest 10 minutes. Drizzle with 2 Tbsp. oil, then season with 1/2 tsp. kosher salt and 1/4 tsp. pepper and toss to combine.

4. 4.

   Transfer sliced steak to platter alongside peppers. Drizzle with oil, then season with sea salt and pepper.